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Le Chaudron recipe
Pizza basquaise au piment d'Espelette
Basque pizza with piment d'Espelette
⏱ 45 minServes 2Easy720 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
6 slicesBayonne ham
150 g (5 oz)grated sheep's milk cheese
200 g (7 oz)tomato sauce
1red bell pepper
1green bell pepper
2onions
2 tbspolive oil
1 tspEspelette pepper
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 6 slices Bayonne ham
- 150 g (5 oz) grated sheep's milk cheese
- 200 g (7 oz) tomato sauce
- 1 red bell pepper
- 1 green bell pepper
- 2 onions
- 2 tbsp olive oil
- 1 tsp Espelette pepper
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Seed the red and green peppers and cut into thin strips, slice the 2 onions, then cook for 15 minutes in a skillet with the olive oil over low heat.
- They should become soft and lightly jammy without much browning — the base of Basque piperade. Add pepper and set aside off the heat.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and roll out the pizza dough into a 30 cm (12 in) round.
- Mix the 200 g (¾ cup + 1 tbsp) tomato purée with half the piment d'Espelette and spread over the dough, leaving a 1 cm (½ in) border.
- Spread the piperade over the sauce, then sprinkle generously with the 150 g (1½ cups) grated sheep's cheese.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F). Out of the oven, lay on the Bayonne ham and sprinkle with the rest of the piment d'Espelette.
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